No-Fail Cornbread
A classic, moist cornbread with a slightly sweet and savory flavor, perfect for family dinners or gatherings, offering a crispy crust and tender interior.
Ingredients
Instructions
- Preheat oven to 425°F.
- In an iron skillet, add 2 tablespoons oil, heat to medium to medium-high.
- Mix dry ingredients: cornmeal, all-purpose flour, sugar, salt, and baking powder.
- Add eggs and buttermilk to the dry ingredients and mix until ingredients are moistened and well combined.
- Pour the batter into the hot skillet.
- Bake until browned and cooked through in the hot oven.
Tips & Substitutions
For extra flavor, consider adding a cup of corn kernels or jalapeños to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your skillet is properly heated to achieve that crispy crust. This recipe is versatile, great for pairing with soups or as a side for dishes like Mama'S Banana Pudding.
Serving Suggestions
Serve this cornbread warm, slathered with butter or honey for a delightful treat. It pairs wonderfully with chili, soups, or barbecued meats, making it a perfect side for gatherings. You can also enjoy it with breakfast, topped with jam or alongside scrambled eggs. For dessert, try it with a scoop of ice cream for a sweet twist.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it will last up to a week. To reheat, place slices in a preheated oven at 350°F for about 10 minutes until warmed through, or microwave for a shorter time.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fail Cornbread contains roughly 88 calories, with 3g protein, 16g carbohydrates, and 2g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1145mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the cornbread ahead of time. Just bake it, let it cool completely, and store it in an airtight container. Reheat it before serving to enjoy it warm again. This makes it a great option for meal prep or gatherings.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas for each egg. This will help bind the ingredients while adding a subtle sweetness, which complements the cornbread's flavor.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. You might want to use a mix of both to maintain a lighter cornbread. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).